Food The Food/Eating/Bento Thread (Read 11790 times) food

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Haha mkk, well I am 5'6" so it's not like I am a BIG HUGE PERSON heightwise. Even so yeah, I'm technically dangerously underweight for sure.

Yeah, the effects on digestion are like arbitrary based on the severity of the condition. I have it like MEDIUM STRENGTH, which means I can't eat things BUT I can generally live a normal life. Some people I know are bedbound for large portions (I was during childhood OH NO), and some people just have to avoid certain foods like an advanced IBS. It really varies.

My diet: Basically, I still do eat things that make me ill, but with much less frequency. When I'm like quite bad the only foods I can eat are like:

READY BREAK (Porridge)
Cheese on toast.
Sweets.

But when I'm a bit healthier then ALL MEATS, pastries etc become ok too.

Like take Wednesday - I went out to a Tapas restaurant and ate tons of shit I shouldn't have, but it meant I was really ill for the following two days.

The literal WORST things I can eat are seeds - I ingested like two sesame seeds at lunchtime yesterday (they came attached to a panini - I scraped most of them off but a couple survived and got nomnomnomed) and that fucked me up for a good few hours.

I'm still in the experimental stage really - basically I know that I have to drink tons of fizzy drinks (they make up like half my calories maybe), and the things that I CAN'T have, but new things keep getting added to that list all the time.

Fuck it, I can eat terrible shit in the holidays when I don't have to work. It's all good!
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I'm not saying anybody should eat like that, I'm just saying that people who say "I can't gain weight but I eat a lot, all the time" rarely actually do eat a lot, all the time.
yes coulombs are "germaine", did you learn that word at talk like a dick school?
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I'm the opposite, I don't eat that much but can't seem to loose the weight even with all the walking I do.
I've been stuck at 75KG, which sadly means I'm over weight at 5'6.
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Seafood chowder and corn bread:
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Stir fried gouda applewood Chicken sausage.
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that sounds p. delicious
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It actually was. I was trying to prepare them the standard pan way with out oil though with a bun and the typical ketchup and mustard but it did not taste that great so I tried chopping it up and stir frying instead and it was pretty excellent. Unfortunately, I did not have any vegetables with it because it was sort of an experiment, next time though I might add a vegetable but IDK know what yet. Maybe Broccoli? I really don't know I'm not normally a good cook.
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since I stopped lifting weights for lack of time and use a bicycle as my main mode of transportation, I weigh 112 at 5'8", also a student's diet combined with LC
It actually was. I was trying to prepare them the standard pan way with out oil though with a bun and the typical ketchup and mustard but it did not taste that great so I tried chopping it up and stir frying instead and it was pretty excellent. Unfortunately, I did not have any vegetables with it because it was sort of an experiment, next time though I might add a vegetable but IDK know what yet. Maybe Broccoli? I really don't know I'm not normally a good cook.
bell peppers, onions, broccoli rabe, collards

edit: shallots
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I guess I should post this in the BENTOFOOD thread huh.

So I made some yorkshire puddings tonight because I've never had them before and I'm totally American and what the hell. Also I've been watching kitchen nightmares on netflix and I really wanted to try em.

If anybody is English or knows how to make em give me some tips!!!

They turned out pretty good, I'll definitely be doing this with any meat-based meals from now on, anything with gravy and anything where I'd normally have bread or biscuits or something like that. I think I used too much oil but I'm not sure, I didn't use much, but when I took them out the insides were still filled with oil, so I turned them over on paper towels immediately after taking out of the oven. Is this supposed to happen? I didn't want to let the oil just soak into the bread, although if I used drippings or something I probably wouldn't mind. I used peanut oil btw, and I put thyme in it.


Here's a pic. I had a roast chicken, I made some chicken gravy (from a packet IM NOT A CHEF), and I ate all of it. Well not all the chicken but I ate that whole plate. I had turned them back over after a few minutes, but they sat on the paper towel for a few minutes to drain the excess oil.




Also the third one I ate, I filled it with a bunch of gravy and stuffed a bunch of the chicken inside, and ate it like some kind of amazing sandwich ball. I'm going to let these other ones site for a while to see how long they stay edible. I have a feeling they won't be too good tomorrow.
yes coulombs are "germaine", did you learn that word at talk like a dick school?
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I went to the Asian supermarket today and got some goodies, so I had some plain chicken strips but dipped it in this http://www.siamworakitfood.com/pick_ground_red.html unfortunately it had a lot of sodium like so much I'll probably die. I was surprised though because I thought it would be like SPICINESS would reduce the necessity of a lot of salt/sodium. But yeah skimming that page I remembered TAMARIND PASTE is like the best shit ever and I need to throw some in next time I make some curry

also I like green tea ice cream genuinely not just liking everything Japanese and if anyone else has a taste for it this is a really good brand http://maeda-en.com/product/index.php#icecream01  fuck trader joes mochi crap. It's pretty much exactly like the ice cream I tried at this restaurant one time

I have to summon up the courage to try that RED BEAN flavor sometime. Also if it sucks I'd be out of a lot of money
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red bean is good. they're all pretty much good, you don't need courage.
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ya red bean only sounds iffy but it's just sweet and good
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looks like your yorkshire puddings were great, gr
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Hey thanks, they did taste really good, but I used a little too much thyme. I'm actually making them again tonight, this time I have some turkey instead of chicken, I'm using much less oil (around a tablespoon, maybe 1/2 tablespoon), but otherwise the recipe is the same (2 eggs beaten in a measuring cup, then milk up to 1 cup, 3/4 cups of flour, salt, thyme). I really like these things.


edit: ok this time they weren't good, I didn't use enough oil (they just looked like biscuits/small muffins), and some were a little undercooked inside, although a couple did rise up and were cooked all the way through, but they aren't the same without the cavity inside. But now I know that optimal oil is somewhere between these two.


They're really easy to make though, and really hands-off, so it's pretty optimal when you are cooking 1 or 2 other things at the same time. It only takes like 30 seconds to mix everything together, and there's like 15 minutes before cooking to heat up the stove and then to heat the oil, and then 20 minutes after to cook in the oven, so you have lots of time to do other stuff. Good recipe, glad I've tried it, I'll definitely make them some more.
yes coulombs are "germaine", did you learn that word at talk like a dick school?
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On this episode of 'Late Night Soul Food With Losc' (alternatively titled: 'Heart Disease; One Home Cooked Midnight Snack at a Time') we have... biscuits and mushroom gravy!

Biscuits (I feel slightly traitorous not calling them scones but I'm going to try to keep with the theme here):



Biscuits and Gravy:



Bonus super blurry WIP picture showing my second favourite late night cooking companion, rum!
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biscuits and gravy always looks obscenely disgusting but it tastes so good
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WH BX@GRAVY YOU EAT
 
Tonight I'm cooking curry with chicken:
 
Saute onion & garlic in oil.
Add stewed tomato.
Add boatload of spice: garam masala, cumin, cinnamon, peppercorn, red pepper, mixed curry powder.
Add green peppers and cooked chicken.
Stew under cover until chicken absorbs flavor.
 
I'll take a picture later if I remember.
 
Last Friday I took a date to a French restaurant in Seattle and had a duck confit (really fatty casserole). I had never tried French cuisine before, so that was a cool experience. Luckily my date knew all the French pronunciations. I'm working my way into being more suave on knowing all the international dining/cooking terminologies. Seattle has a lot of mid-upper class dining, so you can try a lot of nice dishes without totally breaking the bank if you know where to look.
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OUT OF STEWED TOMATO. Shifting to Plan B: stir fry.
 
edit: Cooking time fighting love:
 
Mise en place means "have all your shit ready before you cook it." Forgetting to prep an ingredient or altogether missing an ingredient is the #1 thing that screws up any of my meals, so I'm halfway adamant about it. Plus it's a cool cooking buzzword.

 
lol

 
chicken with soy sauce, salt, pepper

 
saute garlic & onion. I start almost every dish with this, universal ingredients.

 
Once translucent, add soy sauce, brown sugar, Srirachi (God's gift, Korean ketchup, pretty much cheating, but I had no spicy ingredients on hand), ginger, pepper. Dang!

 
Add the uncooked carrot, bell pepper, onion.

 
When the veggie's cooked, toss with cooked chicken, serve with rice.

 
http://youtu.be/3R2Y429oizE this song came on the radio while I was cooking, you should probably listen if you try to reproduce this dish.
 
 
Last Edit: January 15, 2013, 03:21:27 am by Evangel
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Can we make ESSSENTIAL COOKING SOUNDTRACKS a thing?
Also that looks pretty tasty Evangel.
Last Edit: January 15, 2013, 04:10:15 am by losc
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If you not listening to stupid hipster rock or rap music while cooking, I don't know what you're doing.
 
One weird secret about cooking Chinese take-out as discovered by a 40-year old mom
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